Lemon and Cranberry Cake

A typical cake recipe with an extra twist of lemon icing and dried cranberries! Fresh and light combo for any taste 😀 Dried cranberries, as any dried fruit, are always good for you but be careful not to overdo it. They might look innocent but they contain a significant amount of sugar and calories. To increase the nutritional value of the fruit, look for low-sugar ones. Here I used normal ones I bought at the supermarket. You can use dried cranberries with the yogurt of your choice, on a spinach salad or with oatmeal. Add them in your favorite bread or create some awesome cake or muffins. They boost your energy even when eaten plain. And for an extravagant dish you can combine them either with chicken or pork chops!

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Equipment: 20cm round spring-form pan. Yields up to 10 pieces.

Ingredients
for the cake
180gr unsalted butter, at room temperature
230gr self-rising flour, sifted
180gr super-fine sugar
3 large eggs, at room temperature
1 teaspoon baking powder
1 teaspoon vanilla extract
60gr crème fraîche
zest of 2 unwaxed lemons
60gr dried cranberries and more for garnish
30gr sliced almonds for garnish

for the icing
180gr full-fat cream cheese
½ cup confectioners sugar, plus a little extra for dusting
zest and juice of 1 unwaxed lemon

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Method
Preheat the oven to 160°C. Line the base and sides of the spring-form pan with parchment paper.

Put the butter, flour, sugar, eggs, baking powder and vanilla extract in a large bowl and beat with an electric hand mixer for a few minutes until the mixture is light and fluffy. Add the crème fraîche and lemon zest and beat the mixture for another 30 seconds. Stir in the cranberries.

Pour the mixture into the prepared pan and bake for 40–50 minutes until golden brown. Test to see if the cake is cooked by inserting a skewer or a knife into the middle of the cake. If it comes out clean, the cake is cooked. If not, bake the cake for a few more minutes.

To make the icing, beat the cream cheese and confectioners sugar together until smooth. Add the lemon zest and juice and stir.

Remove the cake from the oven and allow it to cool a little in the pan. Once the cake has cooled, place it on a tray or plate and spread the icing on top. Sprinkle over the remaining cranberries and the sliced almonds and dust with some extra confectioners sugar.

Enjoy!

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3 thoughts on “Lemon and Cranberry Cake

  1. This cake looks so hearty and tempting. I always buy the low sugar dried cranberries as I find the others far too sweet – I like them to retain some of their tart flavour – but the low sugar ones are so hard to find, at least around here. I end up having to pay more money for ones with less added sugar! :/

  2. Thanks! I actually don’t have any problem with the normal ones, but I will not eat them in big quantities. When I searched for them I found them only at the local market and yes they are more expensive unfortunately…If you try this recipe let me know! 😀 Thanks for stopping by 🙂

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